Chef who's got a taste for the city
By Fu Yao |
00:07 UTC+8 May 28, 2013
|
Print Edition
Print Edition
SUZHOU is the second city stop in chef Joshua Nudd's Asian adventure, although the continent has been a big influence from early in his career.
In November 2011, American Nudd became executive chef of the InterContinental Suzhou, and since then has been working to create most authentic steakhouse in town.
Working in a restaurant after graduating from high school gave 41-year-old Nudd a taste for the trade, and this passion led him to attend the Culinary Institute of America in Hyde Park, New York.
Afterwards, the chef worked in a number of luxury hotels in the United States specializing in contemporary, Asian-inspired, international cuisine, providing him with extensive hands-on cooking experience and comprehensive kitchen management skills.
Then, employment with the Mandarin Oriental Hotel in San Francisco eventually linked Nudd to Asia - a part of the world he had always wanted to explore.
To follow this dream, Nudd spent a year working at the Mandarin Oriental Hong Kong and then a similar stint at the American Club in Hong Kong.
Then a job opportunity arose for Nudd to work on Chinese mainland.
"I knew nothing about Suzhou when the name was mentioned to me the first time - I thought it was a suburb of Shanghai," admits Nudd. "But I was so impressed when I was first shown around the city.
"My initial impression was that it was a huge and enticing place, though this was based on just a two-day visit," he says.
Now fully acquainted with Suzhou, Nudd describes the city as "amazing," in terms of both infrastructure and scenery, especially Jinji Lake.
"Once I spotted the beautiful lake, I knew it would be ideal to live and work here."
And the chef is lucky enough to work right at the lakeside.
Having worked in luxury hotels and restaurants in metropolises such as Los Angeles, Minneapolis in Minnesota and Hong Kong, Nudd ranks the InterContinental Suzhou as one of the best designed and best located upscale establishments in the world.
While the hotel and the area where his family live could almost be home in the US, Nudd says work practices in China remind him he is in a very different culture.
"I become aware of working in a foreign culture when it comes to kitchen management," explains the chef.
"In the US, it's very common for staff to start working in the kitchen when they're only 14 or 15, and they're more likely to follow a long-term career in the trade.
"Here in Suzhou, the employee turnover is higher, which harms the accumulation of expertise."
Nudd now manages around 80 people - almost all Chinese - and is in charge of menu planning and development, food quality control, staff training and team accountability.
"I don't speak any Chinese, but I find that's not too bad as my colleagues have helped a lot, both in delivering my ideas to the right places and with day-to-day issues of living here.
"The people here are really friendly and helpful," adds the chef.
Having worked for two years in Hong Kong, Nudd has noticed differences between diners there and in Suzhou.
"Customers in Hong Kong are extremely demanding, as they love to pay plenty of money for good food," says Nudd.
"Here, people are still learning about our cuisine. Details of a serving or tiny changes in ingredients don't bother diners at all."
However, Nudd has also observed changes among Suzhou diners since arriving.
"It's also true that more and more people are willing to pay for expensive food."
Nudd says he takes a role in the gastronomic education of his diners, and sees this helping business.
"We try to help customers know more about the food they are paying for, and we're seeing more and more patrons at our Riva Mediterranean Steakhouse.
"It's our job to educate people, to justify going the extra mile to try our food," explains Nudd.
As someone who works from 8am till 8pm, Nudd doesn't have much time to travel or even check out other restaurants. However, he ensures he makes time to get on court.
"A consistent hobby of mine is tennis. I play everywhere I can find a field and people. Many friends I've met in Suzhou come from the tennis club I go to," says Nudd.
"It doesn't matter whether they speak English or not, we become bros if we play well together."
While Nudd is busy in the kitchen, his wife Gail Masuko takes part in various events organized by the Expat Association of Suzhou (EAS). The group holds regular sports, cultural or sightseeing events for expats and their families.
"My wife was worried about being bored here before we arrived, because Suzhou is anyway not yet an international city. Someone suggested she should go to EAS, and she finds the many activities keep her very busy," explains Nudd.
In rare moments when Nudd and his wife have some free time they enjoy the chance to explore Suzhou and learn more about what this part of China has to offer.
After all, this is what enticed him here in the first place; vibrant Asian culture, society, and above all, cuisine.
Q: Favorite dish?
A: My favorite dish of all time is my grandmother's apple slices - thin layers of homemade pie dough filled with cinnamon-baked apples and topped with icing. In Suzhou I would say fried small yellow croakers and the many Suzhou-style dim sum.
Q: What's your favorite place in Suzhou?
A: Pingjiang Road and Taihu Lake.
Joshua Nudd
Age: 41
Nationality: American
Profession: Executive chef of InterContinental Suzhou
? Strangest sight:
Many elderly folks working very hard and lifting very heavy furniture, including the men who unloaded our truck when we moved to Suzhou.
? How to improve Suzhou:
Continue to expand and improve public transport.
? Advice to newcomers:
Be willing to step out of the bubble. Don't be miserable just because the language is difficult and the culture exotic. Accept and adapt.
In November 2011, American Nudd became executive chef of the InterContinental Suzhou, and since then has been working to create most authentic steakhouse in town.
Working in a restaurant after graduating from high school gave 41-year-old Nudd a taste for the trade, and this passion led him to attend the Culinary Institute of America in Hyde Park, New York.
Afterwards, the chef worked in a number of luxury hotels in the United States specializing in contemporary, Asian-inspired, international cuisine, providing him with extensive hands-on cooking experience and comprehensive kitchen management skills.
Then, employment with the Mandarin Oriental Hotel in San Francisco eventually linked Nudd to Asia - a part of the world he had always wanted to explore.
To follow this dream, Nudd spent a year working at the Mandarin Oriental Hong Kong and then a similar stint at the American Club in Hong Kong.
Then a job opportunity arose for Nudd to work on Chinese mainland.
"I knew nothing about Suzhou when the name was mentioned to me the first time - I thought it was a suburb of Shanghai," admits Nudd. "But I was so impressed when I was first shown around the city.
"My initial impression was that it was a huge and enticing place, though this was based on just a two-day visit," he says.
Now fully acquainted with Suzhou, Nudd describes the city as "amazing," in terms of both infrastructure and scenery, especially Jinji Lake.
"Once I spotted the beautiful lake, I knew it would be ideal to live and work here."
And the chef is lucky enough to work right at the lakeside.
Having worked in luxury hotels and restaurants in metropolises such as Los Angeles, Minneapolis in Minnesota and Hong Kong, Nudd ranks the InterContinental Suzhou as one of the best designed and best located upscale establishments in the world.
While the hotel and the area where his family live could almost be home in the US, Nudd says work practices in China remind him he is in a very different culture.
"I become aware of working in a foreign culture when it comes to kitchen management," explains the chef.
"In the US, it's very common for staff to start working in the kitchen when they're only 14 or 15, and they're more likely to follow a long-term career in the trade.
"Here in Suzhou, the employee turnover is higher, which harms the accumulation of expertise."
Nudd now manages around 80 people - almost all Chinese - and is in charge of menu planning and development, food quality control, staff training and team accountability.
"I don't speak any Chinese, but I find that's not too bad as my colleagues have helped a lot, both in delivering my ideas to the right places and with day-to-day issues of living here.
"The people here are really friendly and helpful," adds the chef.
Having worked for two years in Hong Kong, Nudd has noticed differences between diners there and in Suzhou.
"Customers in Hong Kong are extremely demanding, as they love to pay plenty of money for good food," says Nudd.
"Here, people are still learning about our cuisine. Details of a serving or tiny changes in ingredients don't bother diners at all."
However, Nudd has also observed changes among Suzhou diners since arriving.
"It's also true that more and more people are willing to pay for expensive food."
Nudd says he takes a role in the gastronomic education of his diners, and sees this helping business.
"We try to help customers know more about the food they are paying for, and we're seeing more and more patrons at our Riva Mediterranean Steakhouse.
"It's our job to educate people, to justify going the extra mile to try our food," explains Nudd.
As someone who works from 8am till 8pm, Nudd doesn't have much time to travel or even check out other restaurants. However, he ensures he makes time to get on court.
"A consistent hobby of mine is tennis. I play everywhere I can find a field and people. Many friends I've met in Suzhou come from the tennis club I go to," says Nudd.
"It doesn't matter whether they speak English or not, we become bros if we play well together."
While Nudd is busy in the kitchen, his wife Gail Masuko takes part in various events organized by the Expat Association of Suzhou (EAS). The group holds regular sports, cultural or sightseeing events for expats and their families.
"My wife was worried about being bored here before we arrived, because Suzhou is anyway not yet an international city. Someone suggested she should go to EAS, and she finds the many activities keep her very busy," explains Nudd.
In rare moments when Nudd and his wife have some free time they enjoy the chance to explore Suzhou and learn more about what this part of China has to offer.
After all, this is what enticed him here in the first place; vibrant Asian culture, society, and above all, cuisine.
Q: Favorite dish?
A: My favorite dish of all time is my grandmother's apple slices - thin layers of homemade pie dough filled with cinnamon-baked apples and topped with icing. In Suzhou I would say fried small yellow croakers and the many Suzhou-style dim sum.
Q: What's your favorite place in Suzhou?
A: Pingjiang Road and Taihu Lake.
Joshua Nudd
Age: 41
Nationality: American
Profession: Executive chef of InterContinental Suzhou
? Strangest sight:
Many elderly folks working very hard and lifting very heavy furniture, including the men who unloaded our truck when we moved to Suzhou.
? How to improve Suzhou:
Continue to expand and improve public transport.
? Advice to newcomers:
Be willing to step out of the bubble. Don't be miserable just because the language is difficult and the culture exotic. Accept and adapt.
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